Gallo Blanco Cafe
Last inspected: Feb 9, 2026
90
Score
Public records show seven inspections at Gallo Blanco Cafe stretching back to 2024. The most recent report on file is from Feb 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around two violations each.
The most common issue across all inspections has been “certified food protection manager”, showing up three times.
By comparison, the average Phoenix facility scores 97, putting Gallo Blanco Cafe on the weaker side. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 9, 2026
Reinspection
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. PIC stated that the chef is one but was unable to produce certificate at time of inspection. Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Equipment material allows contamination or unsafe migration
Inspector notes: Observed lava rock molcajetes stored in the back of the kitchen. Observed darken of the material on the inside and out edges of the bowls. PIC stated that they serve chicken, shrimp, vegetables, etc. directly in the bowls on the rock. Informed PIC that all food contact surfaces must be smooth, non-absorbent, and easily cleanable. Informed PIC that these bowls are not approved as a food contact surface and to discontinue use. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition
4-101.11(B-E)
90
Feb 5, 2026
Routine
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
Records, Creation & Retention; Raw as Ready-to-Eat Fish
Inspector notes: Observed parasite destruction letter dated the year 2022 posted at establishment. Informed PIC that a parasite destruction letter for the current year is required to be obtained from the supplier and maintained onsite. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection
3-402.12
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand towels available at the hand sink nearest the ware washing area. Informed PIC that hand towels need to be supplied at all hand sinks at all times. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
Equipment material allows contamination or unsafe migration
Inspector notes: Observed lava rock molcajetes stored in the back of the kitchen. Observed darken of the material on the inside and out edges of the bowls. PIC stated that they serve chicken, shrimp, vegetables, etc. directly in the bowls on the rock. Informed PIC that all food contact surfaces must be smooth, non-absorbent, and easily cleanable. Informed PIC that these bowls are not approved as a food contact surface and to discontinue use. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition
4-101.11(B-E)
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. PIC stated that the chef is one but was unable to produce certificate at time of inspection. Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
74
Oct 27, 2025
Routine
2 major violations. 1 corrected on site.
View 2 violations
Improper cooling methods used
Inspector notes: Observed cooked chicken covered with plastic wrap with internal temperature of 70*F cooling in prep table drawer. Staff stated that chicken was cooked approximately 4 hours prior. Discussed with person in charge (PIC) that cooked items should be cooled to 41*F and below in walk-in before being placed in prep table. Chicken was moved to uncovered shallow container and placed in walk-in cooler to rapidly cool down
3-501.15(A)
Warewashing Equipment, Determining Chemical Sanitizer Concentration
(corrected on site)
Inspector notes: Observed in-use chlorine dishwasher machine dispensing chlorine sanitizer at 0ppm. Person in charge stated they will cease use and use 3-comp sink until repaired. Chlorine sanitizer must be dispensed at 50ppm to 100ppm
4-501.116
82
May 27, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following TCS foods being dated: cut cabbage (5/18), in house ranch [(buttermilk)(5/19)], and caldo (no date marking). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection; including the caldo due to not knowing when it was made
3-501.18
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked rice cooling in a reach in prep cooler. Rice was in the appropriate cooling time/temperature at the time of inspection. Rice was then moved to the walk in cooler to cool down more efficiently. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(B)
82
Mar 12, 2025
Routine
No violations found.
100
Nov 25, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager present on-site a time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Oct 9, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following TCS foods being dated: Colorado Pork [(cooked pork)(10/2)] and veggie pozole (9/25). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
86
Frequently Asked Questions
When was Gallo Blanco Cafe last inspected?
The most recent health inspection at Gallo Blanco Cafe on file is from Feb 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Gallo Blanco Cafe?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Gallo Blanco Cafe.
How does Gallo Blanco Cafe compare to other restaurants in Phoenix?
Gallo Blanco Cafe most recently scored 90 out of 100, which is lower than the Phoenix average of 97.
Has Gallo Blanco Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Gallo Blanco Cafe have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gallo Blanco Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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